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Spicy Tuna Rice Bowl

A vibrant Japanese-inspired spicy tuna rice bowl featuring seared sesame-crusted tuna atop seasoned sushi rice, dressed with a fiery spicy mayo and topped with crisp vegetables, pickled ginger, and creamy avocado. This restaurant-quality dish balances heat, umami, and freshness in every bite.

korean bbq wings recipe

Prep Time : 25 min

Cook Time : 20 min

Servings : 4

Prep Time :

25 min

Cook Time :

20 min

Servings :

4

Ingredients

For the Sushi Rice

• 300g sushi rice (uncooked)

• 480ml water


• 45ml rice vinegar


• 15g granulated sugar


• 7g kosher salt

For the Sesame Crusted Tuna

•  600g sushi-grade tuna steaks


• 4g kosher salt


• 2g freshly ground black pepper


• 40g mixed sesame seeds (white and black)


• 20ml neutral cooking oil (grapeseed or canola)

For the Gochugaru Mayo

•  80g Japanese mayonnaise — this one on Amazon


• 15g gochugaru (Korean chili flakes)  — this one on Amazon


• 10ml sriracha sauce


• 5ml fresh lime juice


• 3g garlic, minced

For the Toppings

•  200g Persian cucumber, julienned


• 160g carrots, shredded


• 120g shelled edamame, cooked


• 240g ripe avocado, sliced


• 20g pickled ginger — this one on Amazon


• 10g scallions, thinly sliced


• 8g nori sheets, cut into thin strips — this one on Amazon


• 5g toasted sesame seeds (for garnish)

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Prepare the Seasoned Sushi Rice
     Rinse 300g sushi rice under cold water 4–6 times, until the water runs almost clear. Combine the rinsed rice with 480ml water in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Transfer the rice to a large bowl and gently fold in 45ml rice vinegar, 15g sugar, and 7g salt while still warm. Spread on a baking sheet to cool to room temperature, fanning occasionally.
  2. Prepare the Tuna
     Pat 600g sushi-grade tuna steaks completely dry with paper towels. Season both sides generously with 4g salt and 2g black pepper. Press 40g mixed sesame seeds (white and black) onto all surfaces of the tuna, creating an even crust.
  3. Make the Spicy Mayo
     In a small bowl, whisk together 80g mayonnaise, 15g gochugaru (Korean chili flakes), 10ml sriracha sauce, 5ml lime juice, and 3g minced garlic until smooth. Adjust heat level to taste and set aside.
  4. Sear the Tuna
     Heat 20ml neutral oil in a heavy skillet over high heat until shimmering. Sear tuna for 45-60 seconds per side for rare, or 90 seconds per side for medium-rare. The sesame crust should be golden and the center still pink. Remove from heat and let rest 2 minutes, then slice against the grain into 1cm thick pieces.
  5. Assemble the Bowls
     Divide cooled sushi rice among four bowls (approximately 200g per bowl). Arrange sliced tuna on top of each rice portion. Add 200g julienned cucumber, 160g shredded carrots, 120g edamame, and 240g sliced avocado around the tuna.
  6. Garnish and Serve
     Drizzle each bowl with the spicy mayo sauce (about 25g per serving). Garnish with 20g pickled ginger, 10g sliced scallions, 8g toasted nori strips, and 5g toasted sesame seeds. Serve immediately with additional soy sauce on the side if desired.

*Notes : 

  • Ensure your tuna is labeled sushi-grade or sashimi-grade from a reputable fishmonger, as it will be served rare to medium-rare. If you cannot source sushi-grade tuna, substitute with cooked salmon or shrimp.
  • The key to perfect seared tuna is a screaming hot pan and completely dry fish. Any moisture will prevent proper browning and crust formation. Don’t move the tuna once it hits the pan.
  • This bowl is highly customizable – swap vegetables based on preference or availability. Try adding mango, radishes, or snap peas. The spicy mayo can be made up to 3 days ahead and stored refrigerated.

Nutrition Facts 

( per serving )

Calories

~825 kcal

Protein

 52 g

Fat

42 g

Carbs

62 g

Calories

~825 kcal

Protein

 52 g

Fat

42 g

Carbs

62 g

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Spicy tuna rice bowl with sesame-crusted seared tuna, seasoned sushi rice, fresh vegetables, avocado, and gochugaru mayo drizzle

Spicy Tuna Rice Bowl

A vibrant Japanese-inspired spicy tuna rice bowl featuring seared sesame-crusted tuna atop seasoned sushi rice, dressed with a fiery spicy mayo and topped with crisp vegetables, pickled ginger, and creamy avocado. This restaurant-quality dish balances heat, umami, and freshness in every bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 825
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 300 g sushi rice uncooked
  • 480 ml water
  • 45 ml rice vinegar
  • 15 g granulated sugar
  • 7 g kosher salt
For the Sesame Crusted Tuna
  • 600 g sushi-grade tuna steaks
  • 4 g kosher salt
  • 2 g freshly ground black pepper
  • 40 g mixed sesame seeds white and black
  • 20 ml neutral cooking oil grapeseed or canola
For the Spicy Mayo
  • 80 g Japanese mayonnaise
  • 15 g gochugaru Korean chili flakes
  • 10 ml sriracha sauce
  • 5 ml fresh lime juice
  • 3 g garlic minced
For the Toppings
  • 200 g Persian cucumber julienned
  • 160 g carrots shredded
  • 120 g shelled edamame cooked
  • 240 g ripe avocado sliced
  • 20 g pickled ginger
  • 10 g scallions thinly sliced
  • 8 g nori sheets cut into thin strips
  • 5 g toasted sesame seeds for garnish

Method
 

Prepare the Seasoned Sushi Rice
  1. Rinse 300g sushi rice under cold water 4–6 times, until the water runs almost clear. Combine the rinsed rice with 480ml water in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Transfer the rice to a large bowl and gently fold in 45ml rice vinegar, 15g sugar, and 7g salt while still warm. Spread on a baking sheet to cool to room temperature, fanning occasionally.
Prepare the Tuna
  1. Pat 600g sushi-grade tuna steaks completely dry with paper towels. Season both sides generously with 4g salt and 2g black pepper. Press 40g mixed sesame seeds (white and black) onto all surfaces of the tuna, creating an even crust.
Make the Spicy Mayo
  1. In a small bowl, whisk together 80g mayonnaise, 15g gochugaru (Korean chili flakes), 10ml sriracha sauce, 5ml lime juice, and 3g minced garlic until smooth. Adjust heat level to taste and set aside.
Sear the Tuna
  1. Heat 20ml neutral oil in a heavy skillet over high heat until shimmering. Sear tuna for 45-60 seconds per side for rare, or 90 seconds per side for medium-rare. The sesame crust should be golden and the center still pink. Remove from heat and let rest 2 minutes, then slice against the grain into 1cm thick pieces.
Assemble the Bowls
  1. Divide cooled sushi rice among four bowls (approximately 200g per bowl). Arrange sliced tuna on top of each rice portion. Add 200g julienned cucumber, 160g shredded carrots, 120g edamame, and 240g sliced avocado around the tuna.
Garnish and Serve
  1. Drizzle each bowl with the spicy mayo sauce (about 25g per serving). Garnish with 20g pickled ginger, 10g sliced scallions, 8g toasted nori strips, and 5g toasted sesame seeds. Serve immediately with additional soy sauce on the side if desired.

Notes

– Ensure your tuna is labeled sushi-grade or sashimi-grade from a reputable fishmonger, as it will be served rare to medium-rare. If you cannot source sushi-grade tuna, substitute with cooked salmon or shrimp.
– The key to perfect seared tuna is a screaming hot pan and completely dry fish. Any moisture will prevent proper browning and crust formation. Don’t move the tuna once it hits the pan.
– This bowl is highly customizable – swap vegetables based on preference or availability. Try adding mango, radishes, or snap peas. The spicy mayo can be made up to 3 days ahead and stored refrigerated.